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No Bake White Chocolate Fruit Tartlets

From An Expat Cooks

No Bake White Chocolate Fruit Tartlets

Approximately 16-20 (depending on size) tartlets or one large tart


Premade tartlet shells or a large tart shell

For the filling:

  • 10-12 ounces (280-340 g) white chocolate/baking chips, melted and cooled
  • 1/4 cup (60 mL) heavy whipping cream
  • 8 ounces (226 g) cream cheese, softened

Fruit options:

  • canned pineapple chunks, drained, reserving 1/2 cup (120 mL) juice
  • mandarin oranges, drained
  • kiwi, peeled and sliced
  • fresh strawberries (sliced), blueberries, raspberries, blackberries

For the glaze:

  • 3 Tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice
  • reserved pineapple juice


Melt the chocolate and allow to cool. Prepare desired fruit, as needed, and set aside.

In a small mixing bowl, beat the melted chocolate and heavy cream. Add in the cream cheese and beat until smooth and well combined. Spoon the filling into the tartlet shells or spread it evenly over the large crust. Refrigerate for 30 minutes.

While the tartlets chill, in a small saucepan combine the sugar and cornstarch. Stir in the lemon juice and reserved pineapple juice. Bring the mixture to a boil and cook for two minutes, stirring frequently, or until thickened. Remove the glaze from the heat and cool. *I have also put the mixture in the microwave on 20 second intervals until the sugar is dissolved and the mixture is thickened.

Arrange fruit pieces on top of chilled tartlets, as desired. Brush glaze over fruit. Refrigerate for 1 hour before serving.

Refrigerate leftovers.